Chains of Mayflower turkey dish (Printable Version)

A festive main dish featuring roasted turkey paired with seasoned root vegetables and savory gravy.

# What You Need:

→ Turkey

01 - 3.3 lbs boneless turkey breast, skin on
02 - 2 tbsp olive oil
03 - 1 tsp dried thyme
04 - 1 tsp dried sage
05 - 1 tsp salt
06 - ½ tsp black pepper

→ Roasted Root Vegetables

07 - 3 large carrots, peeled and cut into 1-inch pieces
08 - 2 parsnips, peeled and cut into 1-inch pieces
09 - 2 medium sweet potatoes, peeled and cubed
10 - 1 large celery root (celeriac), peeled and cubed
11 - 2 tbsp olive oil
12 - 1 tsp smoked paprika
13 - ½ tsp ground cumin
14 - Salt and black pepper, to taste

→ Gravy

15 - 2 tbsp unsalted butter
16 - 2 tbsp cornstarch
17 - 2 cups chicken or turkey stock
18 - 1 tbsp soy sauce or gluten-free tamari
19 - Salt and black pepper, to taste

→ Garnish

20 - 1 bunch fresh parsley, chopped
21 - ½ cup pecans, toasted and coarsely chopped (optional)

# How To Make It:

01 - Set the oven temperature to 400°F (200°C) to prepare for roasting.
02 - Rub turkey breast evenly with olive oil, thyme, sage, salt, and black pepper.
03 - Place seasoned turkey in a roasting pan and cook for 1 hour 15 minutes, until the internal temperature reaches 165°F (74°C). Cover with foil and let rest for 15 minutes before slicing.
04 - Toss carrots, parsnips, sweet potatoes, and celery root with olive oil, smoked paprika, cumin, salt, and black pepper. Arrange in a single layer on a baking sheet.
05 - Cook vegetables in the oven for 40 to 45 minutes, stirring halfway through, until golden and tender.
06 - Melt butter in a saucepan over medium heat. Whisk in cornstarch until smooth. Gradually add stock while whisking to prevent lumps. Stir in soy sauce and simmer for 5 to 7 minutes until thickened. Season to taste.
07 - Arrange turkey slices and roasted vegetables in overlapping, chain-like rows or rings on a large platter. Drizzle with gravy and garnish with chopped parsley and toasted pecans if desired.

# Expert Advice:

01 -
  • It looks absolutely stunning on the table—those overlapping golden vegetables and turkey slices arranged in chains instantly make you feel like a seasoned chef, even if you're cooking for the first time
  • Everything roasts together in the oven, meaning you spend less time juggling pans and more time enjoying your guests' company
  • The combination of smoked paprika and cumin gives ordinary root vegetables a restaurant-quality depth that keeps people asking for the secret
  • It's naturally gluten-free if you choose your stock wisely, so no one gets left out of the celebration
02 -
  • Pat your turkey dry before seasoning—moisture is the enemy of crispy skin and even cooking. This single step changed my roasted poultry game forever
  • Don't skip the resting period after roasting. That 15 minutes of rest means the difference between juicy turkey and dry meat. I learned this the hard way at a dinner party I'd rather forget
  • When making the gravy, add stock slowly and whisk constantly. Lumpy gravy can ruin an otherwise perfect meal, and there's honestly no elegant way to fix it once it happens
  • Root vegetables need space on the pan. Crowding them means steaming instead of caramelizing, and you lose that essential depth of flavor
03 -
  • Start checking your turkey's internal temperature about 10 minutes before you think it'll be done. Every oven runs differently, and you'd rather catch it early than let it overcook
  • If you're cooking for a smaller group, you can easily halve this recipe, though the visual impact won't be quite the same—there's something about abundance on a shared platter that makes people happy
  • Make your gravy in a light-colored pan so you can see its consistency developing. A dark pan hides the thickening progress and invites guesswork
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